Save Recipe ⬇️ Peruvian Turkey & Jalapeño Green Sauce Serves: 6–8 Ingredients 4–5 lbs turkey thighs 2–3 fresh or frozen aji amarillo peppers 2–3 fresh or frozen aji panca peppers Zest + juice of 1 lemon 2 tbsp soy sauce 2 tbsp liquid beef tallow 1 tsp paprika 1 tsp cumin ½ tsp oregano 7 cloves garlic Salt & black pepper, to taste Instructions 1. Add the aji amarillo, aji panca, lemon zest and juice, soy sauce, liquid beef tallow, paprika, cumin, oregano, garlic, salt and pepper to a blender. Blend until smooth. 2. Coat the turkey thighs evenly with the marinade. Marinate for at least 30 minutes, or overnight. 3. Preheat your grill or oven to 375°F. Grill over indirect heat or place the turkey on a rack over a baking sheet. 4. Cook until the thickest part of the thighs reaches 175–185°F, about 45–60 minutes. 5. For crispier skin, finish over direct heat or increase the oven temperature for the last few minutes, watching closely so the marinade doesn’t burn. 6. Rest for 10–15 minutes before serving. Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Blend all together in a blender or food processor until smooth. Chill & Serve - @nacho.cookin